A Touch Of Garlic's Zuppa Di Pesce Recipe

• 2 Tbsp. garlic and onion mix see * Note
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/4 tsp dry oregano
• 6 x littleneck or possibly small clams washed
• 12 x mussels washed, debearded
• 1/4 c. white wine (Chablis)
• 3 ounce Shrimp Stock (see below)
• 4 ounce swordfish filet cut into chunks
• 4 ounce sea bass filet boned, and cut into chunks
• 2 ounce calamari (squid) tubes and tentacles cleaned
• 2 ounce scungilli (conch) canned or possibly fresh
• 2 x jumbo shrimp peeled, deveined
• 1 Tbsp. capers
• 1 Tbsp. coarsely-minced fresh basil
• 8 ounce Pommodoro Sauce (see below)
• 1/3 lb linguini pasta cooked al dente
• 1/8 c. extra virgin olive oil
• 15 x shrimp shells - (to 20)
• 1/4 c. coarsely-minced onions
• 1/4 c. coarsely-minced celery
• 5 whl black peppercorns
• 2 x bay leaves
• 8 ounce water
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. garlic and onion mix see * Note
• 8 ounce imported plum tomatoes crushed
• 1/8 tsp salt
• 1/8 tsp freshly-grnd black pepper
• 3/4 tsp dry oregano
• 1 tsp coarsely-minced fresh basil

1. * Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (one garlic clove).
2. For the Shrimp Stock: Preheat medium-size saucepot on high heat for approximately 3 min.
3. Add in extra virgin olive oil.
4. Wait 2 min, then add in shrimp shells.
5. Saute/fry shells for 2 to 3 min or possibly till they are a bright orange in color.
6. Add in remaining ingredients, then lower heat to medium and reduce by half, approximately 10 to 15 min.
7. Pour through a fine strainer discarding shells and reserving liquid stock.
8. May be prepared and refrigerated up to 5 days in advance.
9. (Makes 4 ounces)
10. For the Pommodoro Sauce: Saute/fry garlic and onion mix and extra virgin olive oil in a small saucepot on medium-low heat for approximately 5 min stirring frequently.
11. Don't brown.
12. Add in remaining ingredients and simmer for 30 min, stirring occasionally.
13. May be prepared and refrigerated up to 5 days in advance.
14. (Makes 8 ounces)
15. Saute/fry garlic and onion mix with extra virgin olive oil in a large skillet for two min on high heat.
16. Add in white wine, salt, pepper, oregano, Shrimp Stock, Pommodoro Sauce, mussels and clams.
17. Cover and poach for 5 min.
18. Add in swordfish and sea bass, cover again and continue to poach for 5 min.
19. Add in shrimp, calamari, scungilli, capers and basil.
20. Cover once more and simmer for 3 min or possibly till shrimp are cooked through.
21. To serve: Arrange shellfish around linguine in large pasta bowl.
22. Pour remaining seafood sauce over center of pasta.
23. This recipe yields 1 to 2 servings.

garlic, extra virgin olive oil, salt, black pepper, oregano, littleneck, mussels washed, white wine, shrimp, swordfish filet, bass filet, calamari, jumbo shrimp, capers, fresh basil, pasta, extra virgin olive oil, shrimp, onions, celery, bay leaves, water, extra virgin olive oil, garlic, tomatoes, salt, black pepper, oregano, fresh basil

Taken from cookeatshare.com/recipes/a-touch-of-garlic-s-zuppa-di-pesce-62058 (may not work)